Spicy Beans with creamy Cashew Cheese sauce and crispy Potato wedges

Could anything be more comforting than beans? For me pure comfort is beans on toast. When I return home from travelling it’s usually the first thing I want to eat. I literally get off the plane and buy fresh sourdough and beans – it always hits the spot.

Spicy beans, or bean chilli is one of the first veggie meals I started to cook as a teenager and I’ve continued ever since. Of course I now add a few more spices but essentially it’s the same dish. Super tasty, easy to make and very cost effective.

My spicy bean recipe is elevated by the addition of a cheesy Cashew sauce and super crispy potatoes. Because beans, cheese and potatoes are a match made in heaven, right?

Like all my recipes my spicy beans are super easy to make and definitely a crowd pleaser, great for a quick evening meal for your family or with extra dishes when you have friends over. Enjoy x



  4 servings
  20 minutes preparation time
  40 miniutes cook time


For the spicy beans;

  • 4 red peppers roasted
  • 1 onion chopped roughly
  • 3 cloves garlic – sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli powder
  • 1 tsp smoked paprika
  • 6 organic tomatoes chopped
  • 3 tbsp tomato purée
  • 2 cups water
  • 1 tin organic chickpeas drained
  • 1 tin organic butter beans drained
  • 1 tin organic kidney beans drained
  • 1 tsp sea salt
  • Twist black pepper
  • Optional – 1 tsp maple syrup

To make the Cashew sauce

  • 1 cup soaked cashews (at least 4 hrs)
  • 2-3 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp sea salt
  • 1/2 cup water

Roast potatoes ingredients;

  • 400g organic potatoes – washed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Sea salt


To make the spicy beans;

  1. Firstly roast the peppers by chopping them into quarters then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat turning every few minutes until all sides are soft and charred. Set aside when done.
  2. Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  3. Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
  4. Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

To make the cashew cheese;

  1. Blend all the ingredients until smooth and creamy.

To roast the potatoes;

  1. Preheat the oven to 350 degrees/gas mark 4.
  2. Cut the potatoes into irregular wedges.
  3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, paprika & salt. Roast for aprox 40 minutes until crispy on the outside.

To serve:

Top the spicy beans with the potatoe wedges and drizzle with Cashew cheese sauce.



  1. Cassie Thuvan Tran on February 22, 2018 at 1:04 am

    This recipe looks too perfect! I love beans, especially when cooked in a spicy tomato sauce or flavoring. Beautiful pictures as always too!

    • Niki on February 22, 2018 at 4:57 pm

      Thank you so much Cassie! I totally agree. Beans are the best!
      Love, Niki xx

  2. Anna on February 22, 2018 at 8:03 pm

    Wow Niki! Love the new blog! Great layout and nice fresh look for spring! And I absolutely love this recipe! Spicy beans all the way!

    • Niki on February 24, 2018 at 3:07 pm

      Hi Anna
      Thank you so much! Im really happy you like it


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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.